Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation-Reference-Cited by-同舟云学术

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Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation

Published:2023-04-18 Issue:8 Volume:60 Page:2153-2159
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Park Sung Jin,Lee Min Jung,Choi Yun-Jeong,Lee Mi-Ai,Min Sung Gi,Seo Hye-Young,Chung Young-Bae,Yang Ji-Hee,Park Sung Hee^ORCID

Funder

WORLD INSTITUTE OF KIMCHI

Korea Institute of planning and evalution for technology in food, agriculture, forestry and fisheries

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-023-05742-y.pdf

Reference23 articles.

1. Baek JH, Kim KH, Han DM, Lee SH, Jeon CO (2023) Effects of glutinous rice paste and fish sauce on kimchi fermentation. LWT Food Sci Technol 173:114253

2. Charalampopoulos D, Pandiella SS, Webb C (2003) Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. Int J Food Microbiol 82:133–141

3. Hahn YS, Oh JY, Song JE (2002) The study on amylolytic enzyme and protease activities of Kimchi. Korean J Food Sci Technol 34:269–273

4. Jeong D, Lee JH, Chung HJ (2018) Analysis of targeted metabolites and molecular structure of starch to understand the effect. Molecules 23:3324

5. Jeong SG, Yang JE, Park JH, Ko SH, Choi IS, Kim HM, Chun HH, Kwon MJ, Park HW (2020) Gamma irradiation improves the microbiological safety and shelf-life of kimchi seasoning mixture. LWT Food Sci Technol 134:110144

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Promising ingredients used for kimchi fermentation: Effects of cordyceps militaris fermentation products on the over-acidification and quality of kimchi;Food Bioscience;2024-10

2. Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells;Journal of Microbiology and Biotechnology;2023-10-11

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